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Home / Holidays and Events / Thanksgiving Recipes / Classic sides

Creamy Baked Mac and Cheese

4.87
/5
35 minutes minutes
7,058 Comments
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By: The Chunky Chefpublished: 09/30/2019

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Rich and creamy homemade baked mac and cheese, filled with multiple layers of shredded cheeses, smothered in a smooth cheese sauce, and baked until bubbly and perfect!
Rich and creamy homemade baked mac and cheese, filled with multiple layers of shredded cheeses, smothered in a smooth cheese sauce, and baked until bubbly and perfect!

This baked mac and cheese is a family favorite recipe, loved by both children and adults. It uses a combination of cheeses, layered in the dish as well as melted into a rich and creamy cheese sauce, for the ultimate in cheesy deliciousness!  Perfect for a comforting dinner or as a holiday side dish!

Looking for other comfort food dishes?  Check out my Homemade Sloppy Joes, Creamy Broccoli Cheddar Soup, Crockpot Meatloaf, and Homestyle No-Boil Mashed Potatoes!

Rich and creamy homemade baked mac and cheese, filled with multiple layers of shredded cheeses, smothered in a smooth cheese sauce, and baked until bubbly and perfect! #macandcheese #comfortfood #macaroni #cheese #sidedish #comfortfood #holidayfood

BAKED MAC AND CHEESE

Baked mac and cheese.  It’s nearly the universal comfort food, and there are SO many variations!  In fact, I almost didn’t post this recipe, as there are SOOOO many mac and cheese recipes available, and most people already have their favorite way of making it.

Of course, there’s no “right” way or “wrong” way, so I’m here sharing the way I like to make my mac and cheese (the way my family loves it too).

Cheese sauce pouring over pasta to make homemade Mac and cheese

HOW TO MAKE MAC AND CHEESE

If you’ve never made homemade mac and cheese before, it can seem a bit daunting.  But don’t worry, we’ll break it down and take it step by step!

  • Boil the pasta, drain.
  • Make the cheese sauce by combining a fat (butter), and starch (flour), then whisking in the milk products.
  • Cook the sauce until it’s nice and thick.
  • Add in shredded cheeses, stir well.
  • Combine cheese sauce with cooked pasta.
  • Transfer half of the mac and cheese to a baking dish, sprinkle with more shredded cheese.
  • Top with the rest of the mac and cheese, top with more shredded cheese.
  • Bake and prepare to thoroughly enjoy!

Baked mac and cheese in baking dish

COOKING TIPS FOR BAKED MAC AND CHEESE

  • Boiling the pasta – cook the pasta less than you normally would.  I like to boil my elbow pasta for between 4 and 5 minutes.  The pasta will continue to cook in the oven, and you don’t want it to get mushy.
  • Use room temp liquids – if you can… cold liquids generally take longer to thicken than warmer ones.  I usually set my milk and half and half out while the water for the pasta is coming up to a boil.
  • The cheeses – use your favorites!  Our personal favorites are the cheddar and gruyere used in this recipe, but you can be very creative with the cheese selection here.  Mozzarella, gouda, smoked gouda, swiss, monterey jack, colby jack, colby.  There are plenty of reader comments down below the recipe that talk about the cheeses they used!
  • Shred your own – I know it’s a pain, and it’s SO tempting to use the pre-shredded cheese in the bags.  But those bags of cheese contain a starchy substance that keeps the cheese from clumping… which also prohibits it from melting as well as it should.

Bowl of creamy baked mac and cheese

VARIATIONS OF MAC AND CHEESE

  • Bacon – if you love bacon, feel free to add some crispy, crumbled bacon to the topping, or even inside the mac and cheese as well!
  • Stovetop – if you’d prefer not to bake this mac and cheese, you don’t have to! Make sure you boil your pasta until al dente (check the packaging for correct times), and you’ll only need about 3 – 3 1/2 cups of cheese total.  No need to layer the pasta and cheese, just add all the cheese to the sauce, then combine with the pasta.
  • Different Toppings – I’m a huge fan of the cheese layer on top, since it gets nice and crispy, but we also love tossing 1 cup of panko with 2 Tbsp of melted butter and using that as a topping.  1 cup of crushed Ritz crackers with 2 Tbsp of butter work amazingly well too!
  • Different Baking Times – the recipe calls for a lower baking temperature and time, but most of the time I find myself adjusting that based on my family’s tastes.  I like to bake this mac and cheese at 350 F degrees for 30 minutes, then broil for 2-3 minutes to get that glorious cheesy “crust”.

MAKING MAC AND CHEESE AHEAD OF TIME

  • Make as directed (but do not bake), transfer to baking dish and cool completely.  Cover tightly with foil and refrigerate 1-2 days ahead.
  • Before baking, let dish sit on counter for 30 minutes.
  • Bake at recipe temperature for 25-35 minutes, until hot and bubbly.

As a caveat, this recipe, as with most mac and cheese recipes, loses some of it’s creaminess when made ahead.  This dish has been tested when made right away, which yields the best results.  

I would increase the amount of sauce slightly if you need to make this recipe ahead of time.

Forkful of cheesy mac and cheese

STORING MAC AND CHEESE

Any leftovers need to be refrigerated and covered tightly.  Mac and cheese can be stored this way for 3-4 days.

To reheat, stir in a little bit of milk or cream and microwave partially covered with plastic wrap.  Stir often as it reheats.

SPECIAL EQUIPMENT USED IN THIS RECIPE

  • Box Grater – remember, the best mac starts with freshly shredded cheese!

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS!

AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING!

Post has been updated in September 2019 with new photos and additional information.

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Rich and creamy homemade baked mac and cheese, filled with multiple layers of shredded cheeses, smothered in a smooth cheese sauce, and baked until bubbly and perfect! #macandcheese #comfortfood #macaroni #cheese #sidedish #comfortfood #holidayfood

Creamy Homemade Baked Mac and Cheese

4.87 from 3494 votes
Author: The Chunky Chef
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Calories: 665
Servings: 8 - 10 servings
(hover over # to adjust)
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This baked mac and cheese is a family favorite recipe, loved by children and adults.

Ingredients

  • 1 lb. dried elbow pasta
  • 1/2 cup unsalted butter
  • 1/2 cup all purpose flour
  • 1 1/2 cups whole milk
  • 2 1/2 cups half and half **see chef tips #1 below**
  • 4 cups shredded medium cheddar cheese divided (measured after shredding)
  • 2 cups shredded Gruyere cheese divided (measured after shredding)
  • 1/2 Tbsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. paprika smoked paprika is our favorite!

Instructions

  • Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13").  Set aside.
  • Bring a large pot of salted water to a boil.  When boiling, add dried pasta and cook 1 minute less than the package directs for al dente.  Drain and drizzle with a little bit of olive oil to keep from sticking.
  • While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles.  Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
  • Melt butter in a large saucepan over MED heat.  Sprinkle in flour and whisk to combine.  Mixture will look like very wet sand.  Cook for approximately 1 minute, whisking often.  Slowly pour in about 2 cups or so of the half and half, while whisking constantly, until smooth.  Slowly pour in the remaining half and half plus the whole milk, while whisking constantly, until combined and smooth.
  • Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency.  It should almost be the consistency of a semi thinned out condensed soup.
  • Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.  Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
  • In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.  Pour half of the pasta mixture into the prepared baking dish.  Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.
  • Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.  

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

  1. Half and half is a common dairy product in the US - https://www.thekitchn.com/what-is-halfandhalf-ingredient-intelligence-205959
  2. Please feel free to add additional seasonings per your tastes, this is a base recipe that you can change up to make your own. Garlic powder, onion powder, ground mustard, smoked paprika, and hot sauce are some favorites of ours to add.
  3. To get the 4 cups of cheddar, use a 16 oz block of cheddar and shred. 
  4. To get the 2 cups of gruyere, use as close to an 8 oz block of gruyere as you can (different brands have different sized blocks), and shred.

Mac and Cheese can be made ahead:

  • Make as directed (but do not bake), transfer to baking dish and cool completely.  Cover tightly with foil and refrigerate 1-2 days ahead.  
  • Before baking, let dish sit on counter for 30 minutes.
  • Bake at recipe temperature for 25-35 minutes, until hot and bubbly.  

 

FIVE CHEESE VARIATION:

Replace cheese amounts with the following:
  • 2 cups cheddar cheese, shredded
  • 1 cup Colby cheese, shredded
  • 1 cup Muenster cheese, shredded
  • 1 1/2 cups Gruyere cheese, shredded
  • 1/2 cup mozzarella cheese, shredded

 

FOR A CRUNCHIER TOPPING AND FIRMER CONSISTENCY:

  • Prepare recipe as directed but bake at 350 or 375 F degrees for 20-30 minutes.  Broil at the end of baking for approximately 2-5 minutes, until golden brown and crunchy.

Video

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Rich and creamy homemade baked mac and cheese, filled with multiple layers of shredded cheeses, smothered in a smooth cheese sauce, and baked until bubbly and perfect!

Family Favorite Baked Mac and Cheese | Rich and creamy baked mac and cheese, filled with multiple layers of shredded cheeses and smothered in a smooth cheese sauce for the ultimate macaroni and cheese! | http://thechunkychef.com

 

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.87 from 3494 votes (266 ratings without comment)

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Recipe Rating




  1. Brenda Zabriskie says

    Posted on 2/21 at 2:52 pm

    Delicious- used a variety of cheeses. If you like spicy use pepper Jack – it adds a nice kick! You must shred your cheese- it melts better. I made a gluten free batch- was excellent!

    Reply
  2. Wes says

    Posted on 2/19 at 1:38 pm

    Very detailed!

    Reply
  3. Patrick Rodgers says

    Posted on 2/18 at 8:27 pm

    It is a fantastic base recipe that you can do so much with. It is very good as is as well. I just did a five cheese and bacon version that was fire! In addition to the base of Cheddar and gruyere I used smoked gouda, mozzarella and Colby jack. As well as a pound of bacon cooked and crumbled. Half in the sauce and half under the top layer of cheese. Top notch 👍

    Reply
  4. Jhanna White says

    Posted on 2/18 at 3:52 pm

    Why did my cheese mix turn out so thick instead of creamy?

    Reply
    • Amanda says

      Posted on 2/18 at 7:40 pm

      Did you make any substitutions to the recipe? It’s a pretty thick sauce, that makes for a creamy mac and cheese after it’s baked.

      Reply
  5. Jenn says

    Posted on 2/18 at 9:34 am

    I’ve been making this for a couple of years now..great recipe! I add extra pepper and usually use a variety of cheeses, whatever I have on hand. I find sharp cheddar gives it the most flavor. One thing I have noticed is that the rue goes a long way. Last night I made a pound and a half of pasta and the rue was enough to cover all of it. So, I made 2 pans (13X9 and 8X8). I shredded up 2 more cups of cheese and it was perfect. We like it a little more well cooked. I baked it at 350 for 30 minutes and then broiled it for 3 minutes and it turned out perfect. Great recipe!

    Reply
  6. tanner says

    Posted on 2/16 at 10:06 pm

    made this and it was delicious! best recipe hands down. it’s even better reheated in oven surprisingly.

    Reply
  7. Helen Cedeno says

    Posted on 2/15 at 11:16 am

    Delicious. I used 4 ounces of cream cheese along with the cheddar and no half and half.

    Reply
  8. Julie says

    Posted on 2/14 at 9:12 pm

    Made this today. It’s delicious. Everyone definitely gave it a thumbs up! I love every recipe that I try of yours. Thank you.

    Reply
  9. Sandra h says

    Posted on 2/14 at 9:08 pm

    This is the best go-to mac n cheese! Better than what you grew up with! I mix it up w stir in veggies and everyone still loves because it’s so cheesy! True comfort food meal. Thank u!

    Reply
  10. DJ says

    Posted on 2/14 at 2:45 pm

    OMG this is beyond fantastic! I have already made it twice and I am making it again todày!

    Reply
  11. Rizzo says

    Posted on 2/14 at 2:35 pm

    I made it for thanksgiving last year and I am making it again for Valentine’s Day and it is so good 5 stars 👍👍👍👍👍

    Reply
  12. Tana Legry says

    Posted on 2/13 at 10:38 pm

    I live in Oregon where we are fortunate enough to have Tillamook Sharp Cheddar cheese. This recipe if followed religiously or with personal touches never fails to make wonderful macaroni and cheese which freezes and reheats for nights when we don’t feel like cooking.

    Reply
  13. Jess says

    Posted on 2/13 at 10:41 am

    Instead of half and half would evaporated milk work as well?

    Reply
    • Amanda says

      Posted on 2/13 at 9:00 pm

      Yes, that should work well 🙂

      Reply
  14. TXmagCA says

    Posted on 2/12 at 9:34 pm

    I cannot say that I made this exact recipe but rather used the white sauce and proportions and methods. My meal used up what I had during a polar vortex event: Barilla garbanzo rotini (8 .8 oz), whole head of cauliflower, and 1/4 of a ring of jalapeno turkey sausage, sliced. I used 3 year aged cheddar (Blackstone) 8 oz and about 2 oz pecorino romano and rest was sharp cheddar. I used cayenne, onion powder and paprika and salt. Proportions and method worked great. Delicious.

    Reply
    • TXmagCA says

      Posted on 2/12 at 9:36 pm

      Oh, I used whole milk and only about 1 cup of half and half. Very rich even at that.

      Reply
  15. Lorraine says

    Posted on 2/12 at 7:21 pm

    Great technique, I really enjoyed the cheese in the middle and on top. I did add some seasoning with smoked paprika, Worcestershire sauce and thyme 😊

    Reply
  16. Lisa says

    Posted on 2/12 at 6:50 pm

    It was fantastic! So easy to make and my parents loved it!

    Reply
  17. Sarah J says

    Posted on 2/12 at 11:22 am

    Great base recipe! I was trying to look for something that looked close to how my great aunt used to make it, and this gave me the best inspiration. I did do a variety of cheeses, white vermont cheddar, mozzarella, gruyere, and parm. and added some nutmeg to give it a little extra flavor. came out pretty much exactly as i remembered as a kid.

    Reply
  18. Victoria says

    Posted on 2/11 at 9:58 am

    I absolutely love this recipe! I used gluten free noodles and flour and you wouldn’t even tell, so I’m thankful for a recipe that converts so well. I also just used a mix of shredded Mexican blend and cheddar to cut down on the cost of cheese and it was great!

    Reply
  19. Denisha says

    Posted on 2/10 at 7:06 pm

    Recipe is very bland (for my taste) but it is a great recipe overall. I tried the 5 cheese method and it worked out well. Easy instructions and looked amazing! I would just add extra spices into it for your own tasting. I will def try this recipe again. Thank you!

    Reply
  20. Charlie says

    Posted on 2/10 at 5:38 pm

    A friend brought this for Christmas and I couldn’t stop eating it! It will be a staple in my house.

    Reply
    • Tatjana says

      Posted on 2/13 at 4:36 am

      It kinda came out really bland. I added more cheese and it didnt help much

      Reply
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